Big Bend Texas-Style Chili

• 2 tablespoons olive oil
• 5 garlic cloves, minced
• 2 onions, diced
• 1 1/2 lbs lean ground beef
• 1/2 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons chili powder, pure red
• 4 roma tomatoes (about 8 oz)
• 1/2 cup tomato paste
• 1/2 cup beef stock
• 1 cup dark beer
• 2 tablespoons cider vinegar
• 3/4 teaspoon cumin, ground
• 2 teaspoons oregano, minced
• 1/4 cup parsley, minced
• 1 (15 ounce) can red kidney beans, drained
• 4 ounces goat cheese, crumbled for garnish

1. FOR THE CHILI:
2. Heat the olive oil in a large saucepan. Add the garlic and onions, and saute over medium-high heat for 5 minutes. Add the beef and saute for 7-8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano and parsley and stir well to combine.
3. Bring to a simmer, turn down the heat to low, and cook , covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with goat cheese.

olive oil, garlic, onions, lean ground beef, salt, black pepper, chili powder, roma tomatoes, tomato paste, beef stock, dark beer, cider vinegar, cumin, oregano, parsley, red kidney beans, goat cheese

Taken from www.food.com/recipe/big-bend-texas-style-chili-332287 (may not work)